Homemade Sujebi: Chewy Dough with Delicious Vegetable Broth
How to Make Delicious Sujebi with Chewy Dough, Vegetables, and Savory Broth
Let me introduce you to Sujebi! We enhance the chewy texture of the dough by adding cooking oil, and then simmer it in a broth made from natural ingredients. By adding various vegetables and seasoning with soy sauce and salt, you can enjoy a refreshing and delicious Sujebi with a satisfying chew. Thank you!
Dough Ingredients- 3 cups all-purpose flour
- 1/6 Tbsp salt
- 1 Tbsp cooking oil
- 3/4 cup water
Broth Ingredients- 10g dried shrimp
- 30g dried anchovies (for broth)
- 30g dried kelp (dashima)
- 2.5L water
Vegetables- 30g carrot
- 90g zucchini
- 1 stalk green onion
- 3 potatoes
Seasoning- 1 Tbsp minced garlic
- 4 Tbsp soy sauce (soup soy sauce)
- 1/4 Tbsp salt
- A pinch of black pepper
- 10g dried shrimp
- 30g dried anchovies (for broth)
- 30g dried kelp (dashima)
- 2.5L water
Vegetables- 30g carrot
- 90g zucchini
- 1 stalk green onion
- 3 potatoes
Seasoning- 1 Tbsp minced garlic
- 4 Tbsp soy sauce (soup soy sauce)
- 1/4 Tbsp salt
- A pinch of black pepper
- 1 Tbsp minced garlic
- 4 Tbsp soy sauce (soup soy sauce)
- 1/4 Tbsp salt
- A pinch of black pepper
Cooking Instructions
Step 1
Let’s start by making the Sujebi dough. In a bowl, combine 3 cups of flour and 1/6 Tbsp of salt. Mix them well. Then, gradually add 1 Tbsp of cooking oil and 3/4 cup of water while kneading. Knead the dough until it becomes smooth and elastic. A well-kneaded dough is key to achieving a chewy texture. Once the dough is ready, cover it with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, resulting in a more tender and chewy noodle.
Step 2
While the dough is resting, let’s prepare the broth. Pour 2.5 liters of water into a pot. Add 10g of dried shrimp and 30g of dried anchovies (make sure to remove the innards of the anchovies for a cleaner taste). Boil for about 5 minutes. Then, turn off the heat and add 30g of dried kelp. Let it steep for 10 minutes to extract its umami flavor. Be careful not to over-steep the kelp, as it can sometimes impart a bitter taste. Strain the broth through a sieve to get a clear, flavorful base.
Step 3
Now, let’s prepare the vegetables. Slice the carrot and zucchini into half-moon shapes. Peel the potatoes and cut them into quarters, then slice them thinly. If the potato slices are too thick, they will take longer to cook. Slice the green onion diagonally. You can adjust the size and shape of the vegetables to your preference.
Step 4
Once the broth starts boiling, add the sliced potatoes and cook until they are partially tender. When the potatoes are about halfway cooked, add the sliced carrots and continue to boil. Now, take the rested dough and thinly tear off pieces to drop into the boiling broth. Tearing the dough thinly will ensure it cooks quickly and becomes delightfully chewy. You can use a spoon or your hands to tear off bite-sized pieces.
Step 5
After adding all the dough pieces, bring the soup to a boil once more. Then, add the sliced zucchini and cook for a short while until tender-crisp. Be careful not to overcook the zucchini. Now it’s time to season the soup. Add 1 Tbsp of minced garlic, 4 Tbsp of soy sauce (soup soy sauce is recommended for its lighter color and savory flavor), and 1/4 Tbsp of salt. Taste the broth and adjust the seasoning with more salt if needed to suit your preference.
Step 6
Finally, add the diagonally sliced green onions and a pinch of black pepper, if desired. The fresh aroma of the green onions will enhance the overall flavor of the Sujebi.
Step 7
Your delicious Sujebi, featuring chewy dough, fresh vegetables, and a refreshing broth, is now complete! Enjoy it hot for the best taste experience.
